- White bread flour: 300 g
- Fresh baker’s yeast: 8 g
- Sugar: 1 pinch
- Salt: 2 pinches
- Lukewarm milk: 210 ml
Mix the yeast with the milk and sugar.
Put the flour and salt in the stainless steel bowl.
Fit the kneader and lid.
Start the appliance on speed 1 and add the liquid through the opening in the lid. Knead for around four minutes until even, non sticky dough is obtained.
Leave to rest in a bowl covered with a damp tea towel for at least an hour, away from draughts.
When the dough has risen, roll it out on a floured work surface with a rolling pin until around 1 cm thick.
Then, using a glass or biscuit cutter, cut out circles approximately 8-9 cm in diameter.
Leave them to rest for a further 15 minutes.
Then cook directly in the frying pan, without adding butter or oil, for seven minutes on each side, or in the oven at 200°C, also for seven minutes on each side. Put a container of water in the oven to retain the moistness of the muffins.
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